Drop into the patisserie that looks like a high end jewelry shop in the lovely St. Germain area of Paris. Instead of picking out sapphire rings or ruby necklaces to wear you can buy some colorful macarons to eat! Skip a dazzling pearl necklace for a luscious chocolate ball. All of the pastries here look more like beautiful works of art than edible goodies. The selection is so beautiful that you will almost feel guilty for eating the ‘artwork’. The shop is more of a “to-go” place with only a few sit-down tables, so pick out everything you want and take it to your home or hotel. Founded by the affable Hughes Pouget who worked as a top pastry chef under Guy Savoy, Mr. Pouget has a serious passion for pastries, this is evident just by taking a look at the Hugo & Victor space. We took a few moments to chat with him.

Q: Did your time at Guy Savoy influence Victor & Hugo?A: Of course! The years I spent at Guy Savoy taught me a lot, not only in the development of my personal creativity but also professionally, as manager of a team, the rigor and the quest for perfection.

Q: Why did you decide to open your own patisserie?A: To have the freedom to research and create!

Q: How is Victor & Hugo unique from other patisseries in Paris?A: Hugo & Victor is a new concept of patisserie. The product is the heart of the concept. There are columns of flavors that unfold themselves vertically, some which are permanent, like chocolate, caramel and vanilla and the others according to the season. There are innovating creations called the “Hugo” and classical ones called the “Victor”. Each flavor has also a wine that matches perfectly.

Q: What are the future plans for expanding Victor & Hugo? Possibly going to London? NYC?A: There is a desire to expand. London and NYC are definitely on the list!